1/2 onion, chopped fine
2 tbsp butter
3/4 tbsp chopped parsley
1 - When the eggplant has been pared and cut into cubes about 2/3-inch size, let it cook until sof in a little boiling water.
2 - Drain, then add this seasoning: 1/2 onion, chopped fine and cooked slightly in 2 tbsp butter with 3/4 tbsp chopped parsley
3 - In a buttered baking dish cover the eggplant with buttered crumbs.
4 - Let it bake until the crumbs are nicely browned.